New Technologies & Innovations
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Guittard launches reformulated chocolate batons for laminated pastry applications
The latest product enhancement reflects the company’s efforts to address the evolving needs of artisan bakeries, pastry chefs and commercial manufacturers seeking premium chocolate solutions for products such as croissants, pain au chocolat and Danish pastries.
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Anton Paar expands extrusion portfolio with advanced pilot-scale twin-screw technology
The development underscores the company’s continued investment in high-performance rheological and extrusion systems serving food, pharmaceutical, polymer, and advanced materials industries globally.
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CBH expands Mingenew grain site as record harvests drive storage demand
The cooperative will add 270,000 tonnes of storage capacity at its key Mingenew receival site to support growers and improve grain handling efficiency.
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Pladis expands Hobnobs portfolio with launch of McVitie’s White Hobnobs
Product positioning and formulation highlights include the use of 100% wholegrain oats in the biscuit base and a white chocolate flavour coating rather than a plain sugar glaze
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Puratos opens new Flour Competence Center to tackle raw material variability
The specialized research hub is dedicated entirely to advanced flour analysis, application guidance, and the interpretation of crop variations.